2 1/4 c. long grain white rice
9 tbsp. butter
2 tsp. curry powder
3 tsp. salt
4 1/2 c. chicken broth

In heavy pan, cook rice in butter until golden, stirring constantly. Add curry powder, salt, and chicken broth, bring to boil. Cover and cook about 14 to 20 minutes over low heat until rice is tender and liquid is absorbed.